CRAB ROE & LEEK CROQUETTE


 
 

 By Mary Parks | 45 minutes

For this recipe, we combined savory green crab roe with charred leaks to create a buttery croquette. Being the dead of winter, most green crabs are currently in hibernation so we used frozen green crab roe instead of fresh roe. 

The log shape was inspired by the classic Italian potato croquette (crocchette di patate) which maximizes the croquette’s fried surface area and crunchy deliciousness. This recipe comes together in under an hour and our ingredients cost less than $7! I used sourdough bread to make our breadcrumbs because that’s what I had on hand but feel free to try with a different bread. 


If you enjoy this green crab roe croquette, check out our sweet potato and caraway seed version here. 

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Materials

  • frying pan or cast iron

  • cheese grater or food processor 

  • large spoon or ice cream scoop

Ingredients 

  • 1 leek, (the white part) sliced

  • 2 Tbsp green crab roe

  • 1 lb of yellow or white potatoes, mashed 

  • 1 Tbsp of butter

  • juice & zest of 1 lemon

  • salt and pepper to taste

  • stale bread, left out for a day

  • 3 eggs

  • neutral oil for frying

  • optional: sage or sliced leek green for garnish 

  • optional: marjoram 

Instructions

  1. Peel and boil the potatoes for roughly 15 minutes until they can easily be pierced with a fork. Mash potatoes with butter and place in the fridge until cool. 

  2. Sauté the leeks on medium-high heat with a drizzle of oil for 3-4 minutes until slightly charred. Then create a mote in the middle of your pan and add raw green crab roe. 

  3. Using half of your lemon, squeeze the juice into the pan over the roe and reduce the heat to medium-low. Add lemon zest, salt, and pepper, and cook for 2-3 minutes, incorporating the green crab roe and charred leeks. Then remove and set aside to cool. 

  4. While the leeks and roe are cooling, grate your old bread into breadcrumbs using a cheese grater or food processor. Some of the breadcrumbs will be chunkier than others, that’s ok! Add salt, pepper, and marjoram if using. 

    *Note: you can also use pre-made breadcrumbs if that’s what you have on hand. 

  5. Combine leeks and crab roe mixture with one egg and incorporate into your cooled mashed potatoes. Using a spoon or ice cream scoop, create golf-ball sized balls and then roll these balls into log shapes and place on a piece of parchment. 

  6. Begin heating ~1 inch of oil in a pot or cast-iron skillet and heat until the oil reaches 350°F

  7. While the oil is heating, prepare your breading station. Fill one bowl with two eggs, whisking your eggs until combined. Fill another bowl with the breadcrumb mixture. Dunk the croquettes into the egg and then coat with breadcrumbs and place back on the parchment paper. 

  8. Fry your croquettes in half batches, turning the croquettes to evenly brown. Fry for a total of 4-6 minutes until, remove your golden croquettes, and place on a paper towel. 

  9. After frying the croquettes, fry your leek greens or sage for garnish. Place atop the croquettes and squeeze the remaining half lemon over the croquettes before serving.